The night before serving: Prepare vegetables and combine with
picante
sauce, ketchup and vinegar; refrigerate in a sealed container.
Trim fat from
beef steaks and cut into 6 pieces. Wrap and refrigerate.
In the morning: Transfer steaks to the crockpot and top with
vegetable
mixture.
Cover and cook on low for 10-11 hours.
Thicken by adding 1 Tbsp. cornstarch mixed with 1 Tbsp. water.
Salt and
pepper to taste. Serve over cooked pasta.